HACCP Certification

HACCP stands for Hazard Analysis and Critical Control Points. Rather than relying on testing finished products, HACCP is preventive: it identifies the biological, chemical and physical hazards that may occur at each process step and sets controls at the points that are decisive for product safety.

The HACCP principles are published by the Codex Alimentarius Commission in the General Principles of Food Hygiene (CXC 1-1969, revised 2020 and 2022) and underpin many food safety laws and standards, including ISO 22000. In the European Union, Regulation (EC) No 852/2004 requires food business operators (other than at primary production) to apply procedures based on HACCP principles. In the United States, HACCP is mandatory for seafood, juice, meat and poultry, while most other food facilities must apply preventive controls under the Food Safety Modernization Act (FSMA). These rules require HACCP to be applied, not certified; many importers nevertheless ask for independent HACCP certification. HACCP is not a GFSI-recognised scheme.

1. Conduct a hazard analysis and identify control measures.
2. Determine critical control points (CCPs): steps at which a control measure essential to control a significant hazard is applied.
3. Establish validated critical limits for each CCP, such as temperature, time or pH.
4. Establish a system to monitor control of the CCPs.
5. Establish corrective actions to be taken when a deviation from a critical limit at a CCP occurs.
6. Validate the HACCP plan and then establish verification procedures to confirm that the HACCP system is working as intended.
7. Establish documentation and record keeping appropriate to these principles and their application.

Before applying the seven principles, companies need a solid foundation of good hygiene practices (GHPs), including good manufacturing practice (GMP) where relevant.

HACCP applies to every company and every stage of the food chain, from primary production, processing, storage and transport to retail. The certification scope is grouped into food chain categories:

• Agriculture (A, B); food production (C); feed production (D)
• Catering (E); retail and wholesale (F); logistics and storage (G)
• Services for the food industry (H); primary and secondary packaging (I)
• Equipment manufacturing, including vending machines (J); food and feed additives and chemicals (K)

According to TÜV NORD GROUP, the German accreditation body (DAkkS) has not offered accreditation for HACCP certification since 2017. TÜV NORD CERT therefore offers HACCP certification under accreditation by ANAB, the ANSI National Accreditation Board in the United States. Please contact us to confirm the accreditation status that applies to your certificate.